泉香型白酒风味轮的建立及感官特征研究  

Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu

作　　者：张晨曦 张瑛毓 贺梓薇 胡雯钦 李菲菲 张媛媛 贾若鸣 刘明 韩云翠 张志远 ZHANG Chenxi;ZHANG Yingyu;HE Ziwei;HU Wenqin;LI Feifei;ZHANG Yuanyuan;JIA Ruoming;LIU Ming;HAN Yuncui;ZHANG Zhiyuan(Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;China National Standardization Center of Food&Fermentation,Beijing 100015,China)

机构地区：[1]济南趵突泉酿酒有限责任公司,山东济南250115 [2]中国食品发酵工业研究院有限公司,北京100015 [3]全国食品发酵标准化中心,北京100015

出　　处：《中国酿造》2024年第11期131-136,共6页China Brewing

基　　金：企业自主研发项目(HXHT-2021263)。

摘　　要：为增强泉香型白酒感官特性的可识别性,引导和加强消费者对泉香型白酒独特风格的认知,采用定量描述分析(QDA)和中心点剖面法(PP),对泉香型白酒及其他典型香型白酒共21个酒样进行感官品评。通过贡献程度指数(M值)、聚类分析(CA)、主成分分析(PCA),筛选泉香型白酒风味轮廓描述语。结果表明,泉香型白酒具备区别于浓香、清香、酱香、芝麻香、兼香型白酒的独特感官特征,成功建立了泉香型白酒风味轮,并进一步筛选出包括11个香气、5个口味口感描述语的泉香型白酒风味轮廓,同时通过感官剖面图清晰直观地表达了3款泉香型白酒产品的风味差异。该研究建立了泉香型白酒可视化的感官特征标准。In order to enhance the identifiability of sensory characteristics and guide consumers to recognize the unique style of Quan-flavor Baijiu,21 kinds of different flavor Baijiu including Quan-flavor and other typical flavor were evaluated by quantitative description analysis(QDA)and pivot profile(PP)method.The flavor profile descriptors of Quan-flavor Baijiu were screened by contribution index(M-value),cluster analysis(CA)and principal component analysis(PCA).The results showed that Quan-flavor Baijiu had unique sensory characteristics,which were different from strong-flavor(Nongxiangxing),light-flavor(Qingxiangxing),sauce-flavor(Jiangxiangxing),Zhima-flavor,and mixed-flavor Baijiu.The flavor wheel of Quan-flavor Baijiu was established successfully,and the flavor profile of Quan-flavor Baijiu including 11 aromas and 5 taste descriptors was further screened,and the flavor differences of 3 Quan-flavor Baijiu products were clearly and intuitively expressed through the sensory profile.The research established a visual sensory characteristic standard of Quan-flavor Baijiu.

关 键 词：泉香型白酒 风味轮 感官特征 多元统计分析 风味轮廓 

分 类 号：TS262.3[轻工技术与工程—发酵工程]